Churros are the epitome of my childhood. Street food vendors lined the entrance of my elementary school in Mexico. They waited anxiously for the bell to ring and the kids to rush out and purchase everything they had to offer. From mangoes on a stick sprinkled with chile powder to aguas frescas to nieve de garrafa (sorbet).
Fridays were special. On Fridays, the churro vendor showed up. Fifteen minutes before school let out, one could smell the warm sugar and cinnamon in the air and you knew he had arrived. With money in hand and crossing my fingers the churros weren't sold out, I ran, making my way through the crowd for the coveted Friday churro and a sweet start to my weekend.
Now, I'm able to make churros any day of the week with this recipe. To make it extra-special, I pair them with a gooey dark chocolate dipping sauce for added sweetness. Enjoy!
In a shallow bowl, combine ½ cup sugar and cinnamon. Set aside. Line a large plate with paper towels to absorb excess oil. Set aside.
In a medium saucepan, over medium heat, combine water, 2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Whisk and bring to boil. Remove from heat and add flour. Stir flour into the mixture carefully until forming a ball.
Transfer dough to a cloth or thick plastic pastry bag fitted with a large star tip.
In a large, heavy-bottom pot, heat oil to 375° F.
Carefully pipe a 4-inch churro into the oil, using kitchen scissors to cut and release into the hot oil. Fry three churros at a time until golden brown. Transfer the fried churros to the prepared paper-lined plate and let them cool for 3 minutes before rolling them in the cinnamon and sugar bowl. Serve with chocolate sauce.
For chocolate sauce: In a small saucepan, heat heavy cream (do not boil). Remove from heat.